Rich Viennese Potato Soup
"This is a creamy and satisfying soup that is silky smooth with nice nibbles of vegetables that offer a nice change from other potato leek soups. The use of buttermilk and cardomom also provide distinctive flavor to the soup. This is filling enough to use as the centerpiece of a comforting dinner or lunch. You can make this vegetarian by using vegetable broth in lieu of chicken broth. On the day the photo was taken, I omitted the mushrooms for the sake of a mushroom-hating guest. Every spoonful was still delicious."
photo by Bonnie G #2
- Ready In:
- 1hr 10mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 7 cups fat free chicken broth
- 3 tablespoons fat free chicken broth, divided
- 1 tablespoon oil, divided
- 2 cups onions, sliced
- 2 1⁄2 cups leeks, sliced
- 1 1⁄2 teaspoons dried marjoram
- 8 cups russet potatoes, peeled and cubed
- 1 cup low-fat buttermilk
- 1⁄2 teaspoon ground black pepper
- 1 pinch ground cardamom
- 1⁄2 lb fresh white mushroom, sliced
- 1⁄2 cup carrot, diced
- 1 cup potato, diced
directions
- Add 2 teaspoons of oil and 2 tablespoon of broth to a large pot over medium heat. Add the onions, leeks and marjoram and saute for 15 minutes, or until vegetables are tender.
- Add the potatoes and 7 cups broth, reduce heat to low, cover and simmer for 25 minutes.
- Add the buttermilk, ground black pepper and cardamom. Puree the soup with an immersion blender ot in small batches with a blender or food processor.
- While the soup is simmering, place the mushrooms and the remaining teaspoon of oil and tablespoon of broth in a large skillet over medium heat and saute until the liquid evaporates and the mushrooms are golden in color. Season with salt and pepper to taste.
- At the same time boil the diced carrots and potatoes in a small saucepan.
- Mix the mushrooms, carrots and potatoes into the pureed soup.
- Serve.
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Reviews
-
Wonderful, warm, creamy potato soup that everyone enjoyed. I made this exactly as posted except for the mushrooms, didn't use those as I was out and was still wonderful. Next time I think I'll add some bacon it increase the flavor just that little bit extra. Thanks Toni for a great tasting, comforting soup on these cold winter days. -
Absolutely the best potato soup we have ever, ever eaten. I have made this 4 times already in the past week and we adore it. So easy, healthful, and beyond delicious. I also made this soup as a vegan version using light soy milk/mixed with soy creamer instead of the buttermilk....and also vegetable broth instead of chicken broth~either way, this is one outstanding soup! The mushrooms just bring a whole new dimension to this dish, and is the most comforting soup. We adore this Toni, and will be making this often~and we already have! -
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This was so thick and rich and full of flavor. I had never cooked with leeks before and found that I loved the flavor it added. Was a little curious about the buttermilk, but it added a perfect little tang that we loved. I used oregano for the marjoram for personal preference and left out the cardamom (didn't want to push the new flavors of cardamom and buttermilk) but other than that made as directed. Makes a lot of soup and one I'll be making again. Thanks Ms T. -
I made this for a dinner party and picked it because it was a little more elegant than a "regular" potato soup. I have to say that I did not really taste the cardomom. I did make some changes, including oregano in place of marjoram, since I did not have any. I also added 1 jalapeno, as another person described. I altered the servings to make 12, so now we have a lot of soup leftover. I also added more buttermilk than called for, and I left out the mushrooms. Overall, this soup was a big hit. Our English guests exclaimed that it was "gorgeous," and I wanted another bowl, even though we had a large dinner to come. We'll be enjoying this soup in the future. Thanks! -
Comforting is right! Hubby has been unwell, but this soup certainly perked him up. The combination of flavours is divine. I left out the mushrooms -- none on hand -- and added a scant teaspoon of salt. Made and thoroughly enjoyed for Pick a Chef.
see 3 more reviews
Tweaks
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Absolutely the best potato soup we have ever, ever eaten. I have made this 4 times already in the past week and we adore it. So easy, healthful, and beyond delicious. I also made this soup as a vegan version using light soy milk/mixed with soy creamer instead of the buttermilk....and also vegetable broth instead of chicken broth~either way, this is one outstanding soup! The mushrooms just bring a whole new dimension to this dish, and is the most comforting soup. We adore this Toni, and will be making this often~and we already have!
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I made this for a dinner party and picked it because it was a little more elegant than a "regular" potato soup. I have to say that I did not really taste the cardomom. I did make some changes, including oregano in place of marjoram, since I did not have any. I also added 1 jalapeno, as another person described. I altered the servings to make 12, so now we have a lot of soup leftover. I also added more buttermilk than called for, and I left out the mushrooms. Overall, this soup was a big hit. Our English guests exclaimed that it was "gorgeous," and I wanted another bowl, even though we had a large dinner to come. We'll be enjoying this soup in the future. Thanks!
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My DH being a huge soup fan gave this double thumbs up for lunch, really the only change I made was I added in some fresh garlic (I add that into just about everything!) I used regular buttermilk in place of the low-fat and also increased the mushrooms, I also added in 2 jalapeno peppers when sauteeing the leeks, the small remaining soup was happily gobbled up be my DS with homemade buns! thanks for sharing this Toni!...Kitten:)
RECIPE SUBMITTED BY
<p>I come from a long line of wonderful cooks and doing my best to hold up that tradition. My great-grandparents owned a coffee shop; my Nana was also a great cook and started the tradition of baking around the holidays, both cookies and fruitcakes. After she died, now a decade ago, our family decided to continue in her honor. The picture above is my mother's (Chef Hot Pans) dining room table just before we packed up our Christmas cookie trays. More that 20 kinds of cookies, many of which are from 'Zaar recipes. <br /> <br />I myself am an amateur cook with a penchant for ethnic foods and spice. Currently reforming my menu in favor of healthy dishes lower in fat with lots of grains and vegetables. My favorite cuisines are Mexican, Southwestern and North African. <br /> <br /> <br />Some of my favorite public cookbooks include:</p>
<li>ladypit's <a href=http://www.recipezaar.com/mycookbook/book/33588> WW Core Recipes I Have Tried </a> </li>
<p> </p>
<li>shirl(j)831's <a href=http://www.recipezaar.com/mycookbook/book/34888> Can this really be lowfat??? </a> </li>
<p> </p>
<li>julesong's <a href=http://www.recipezaar.com/mycookbook/book/30566> Cooking Light Recipes </a> </li>
<p> </p>
<li>mariposa13's <a href=http://www.recipezaar.com/mycookbook/book/44690> WW & Lowfat Recipes </a> </li>
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